Provided is a method for making a bread added with rice flour and barley flour, the method comprises: a soup seed maturing process to heat water/salt, add with an cereal meal and stir gelatinization and mature at low temperature； a flour dough allocating process to add with wheat flour dry yeast extractive white sugar, purified salt, full cream milk powder, modifying agent, processing cream, milk, full egg and water in the flour dough, and then mix and stir； a dividing and forming processing to divide the flour dough into regulated sizes and forming； a rapid refrigerating process to rapidly refrigerate the flour dough at -35 DEG C to -40 DEG C for 40 minutes； a refrigerating and preserving processing to package refrigerated flour dough by plastic and preserve under -18 DEG C； a low temperature unfreezing processing to unfreeze the flour dough preserved by the refrigeration under 4 DEG C - 6 DEG C for 16 hours； a normal temperature unfreezing process to unfreeze the flour dough unfrozen at the low temperature under 23 DEG C - 26 DEG C for 2 hours； a flour dough fermenting process to ferment flour doughs unfrozen at the normal temperature which are placed onto a bread pan side by side under the conditions of the temperature of 36 DEG C - 38 DEG C and the humidity 75-85% for 50-60 minutes.
